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Milk and Honey Bread Recipe
Mary Johnson

Milk and Honey Bread

A soft, lightly sweet homemade loaf made with milk, honey, butter, and yeast. It has a tender crumb and works well for sandwiches, toast, French toast, or serving with soup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 1
Course: Bread
Cuisine: American
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup milk plus a few extra tablespoons if needed
  • 3 tablespoons honey
  • 2 tablespoons softened butter
  • 1½ teaspoons salt
  • 2¼ teaspoons instant yeast
  • Nonstick cooking spray or oil for greasing
  • A little milk for brushing the loaf
  • Melted butter optional, for brushing after baking

Equipment

  • Stand mixer with dough hook, or bread machine
  • Standard 8½ × 4½-inch loaf pan
  • Mixing bowl
  • Pastry brush
  • Wire cooling rack
  • Clean kitchen towel or plastic wrap

Method
 

  1. Add the flour, milk, honey, softened butter, salt, and instant yeast to a stand mixer fitted with a dough hook.
    Milk and Honey Bread Recipe
  2. Mix until the ingredients come together and form a dough. Add a little extra milk if the dough is too dry.
  3. Knead until the dough is smooth and elastic, about 10 minutes.
  4. Place the dough in a lightly greased bowl, cover, and let rise in a warm place until approximately doubled, about 45–60 minutes.
  5. Turn the dough onto a lightly floured surface and shape it into a rectangle.
  6. Roll the dough into a cylinder, tuck the ends underneath, and pinch the seam closed.
  7. Place the shaped dough seam-side down in a greased loaf pan.
  8. Cover and let rise again until very puffy and about 1 inch above the rim of the pan, approximately 45–60 minutes.
  9. Preheat the oven to 350°F (175°C).
  10. Brush the top of the risen loaf with milk.
  11. Bake for 40–45 minutes, until deeply golden brown.
  12. Remove from the pan and cool on a wire rack. Brush with melted butter while warm if a softer crust is desired.
  13. Let the bread cool for at least 1 hour before slicing.

Notes

  • Judge rising by the dough's appearance rather than relying only on the clock.
  • The dough should be soft and cohesive, but not excessively wet.
  • Avoid adding too much flour, which can make the loaf dense.
  • The dough should become smooth and elastic after kneading.
  • If the top browns too quickly, monitor it closely during the latter part of baking.
  • Allow the loaf to cool before slicing so the crumb can finish setting.
  • Store the cooled bread tightly wrapped at room temperature for short-term storage.
  • The supplied source recommends freezing the bread for up to about 3 months.
  • The source contains a yeast discrepancy: its ingredient section says 2 teaspoons, while its printable recipe says 2¼ teaspoons. This recipe uses 2¼ teaspoons.